Tiranga Idli Kababs

Soak Rice and Dal separately for 5 hours. Grind them separately. Grind the Dal with minimal water. Add cooked Rice and Salt to this and leave to ferment overnight.

Grease the Idli moulds. Divide the batter into 3 parts. Pour the Idli batter as it is for the White colour. For the Green colour, add Spinach puree to the second part. For the Saffron, add the required Carrot puree.

Cut these Idlis and arrange them on Skewers. Tomato Onion Chutney, Coconut Chutney and Green Chutney can also be made to serve these yummy looking Idli Kababs.

For the Ashoka Chakra, i have used chocolate sprinklers. Enjoy!